by Danielle Andrews Sunkel
Here is a look at what is new and hot in Wedding Catering this Wedding Season.
Fresh
Fresh is THE word for Wedding Catering this year. Bright colours, light sauces and healthy food people feel good about eating. The great thing about this shift in catering is that utilizing fresh, local, organic and in-season food is not only good for the guests, but good for the local economy!
Molecular Gastronomy
This is not a new trend, but it is becoming more mainstream and accessible. In its most basic definition, "Molecular Gastronomy" is the use of Chemistry and Physics to prepare food. Molecular Gastronomists are very precise about their measurements and use chemicals such as soy lecithin and sodium alginate and tools such as scales and syringes to change the molecular state of food while stimulating the five recognized "basic" tastes – sweet, salt, sour, bitter, umami.
Chef's Stations
Rather than having multiple food stations around the room, we are starting to see one main Chef's Station where 3-4 chefs work side by side, creating small plates (see description below).
Restaurant Experience
Rather than serving every guest the same plated main course, a selection of Main Courses are offered and cooked short-order on-site at the wedding.
Built-up Small Plates
A plate containing 3-4 items per plate, consisting of a starch, a green and a protein like a Main Course, but in a smaller serving.
Food as Entertainment
Photo from Make-up by Julie
Whether it is Living Tables, Chef Stations or Molecular Gastronomy, food is being featured as a part of the evening's entertainment.
Nice blog, I really enjoyed reading the whole post.